Making gnocchi ahead of time: freezer or fridge?

I want to make potato gnocchi, maybe with some spinach, for dinner after work on Friday night (there's this guy... he's a picky eater but I'm confident gnocchi will work... Friday night will be quick and fun, less pressure than Saturday). I want to mix and shape the gnocchi ahead of time so he won't be sitting around for an hour while I get flour in my hair.

I see from a search of the boards that gnocchi freeze well, but I could also make the gnocchi in the morning before work and just store them in the fridge (I'm thinking in between reusable parchment sheets in a sealed container).

Which is better for gnocchi made ahead of time, the fridge or the freezer? And if anybody wants to contribute a foolproof potato-spinach gnocchi recipe I won't complain.